Background technology
The processing of tradition wheaten food, after steaming by fermentation, starch and protein are partly resolved into small-molecule substance simple in structure, help various digestive ferments and play a role.According to modern people's diet structure is to be characteristics with " balanced diet, adequate nutrition ", occurred on the market in steamed bun production, adding soy meal, make soybean in steamed bun production, produce multiple organic acid, alcohol, fat, amino acid, strengthen the content of its various vitamins with fragrance.Because malto-oligosaccharide is to the health-care effect paid more and more attention of human body, extensively malto-oligosaccharide is used for product such as beverage, candy, cake, dairy produce, cold drink, flavouring, remedy diet, drinks at present both at home and abroad or directly makes sweet taste material usefulness, the wheaten food manufacture field does not have product to come out so far.
Summary of the invention
The purpose of this invention is to provide a kind of process of in wheaten food is produced, adding malto-oligosaccharide, try hard to malto-oligosaccharide is demonstrated fully in the steamed bun of people's three meals in a day the good health-care effect of human body.(1) health care: compound sugar has special inhibitory action to the growth of spoilage organisms in the enteron aisles such as C.perfringens, it has resistance to phytopathogen simultaneously, in a single day the activation and proliferation factor of bifid bacterium obtains propagation and can produce whole intestines effect in the human body intestines, improve the stool proterties, the synthetic quantity of vitamin is increased, blood middle cholesterol content reduces, and immune performance is improved.(2) low sugariness: the compound sugar sugariness is lower than sucrose, along with the increase sugariness decline of the degree of polymerization, mixing the bad influence of generation of also can not suiting one's taste with other various food, and can use in large quantities.(3) viscosity height: viscosity increases along with the increase of the degree of polymerization.(4) moisture activity is big, osmotic pressure is little: moisture activity has important function in food preservation, competence exertion fungistatic effect when malto-oligosaccharide concentration is 74% above concentration, moisture activity is big, osmotic pressure is little, has improved infiltration rate and the efficient of human body to nutriment and moisture content.(5) moisture retention is good: the moisture retention of compound sugar under 90% relative humidity, with G3 for the highest.(6) stability: compound sugar causes that for amino acid browning reaction has very high stability, and most of compound sugar also has anti-aging and is difficult for the characteristic that crystallization is separated out.(7) the difficult corrosivity of tool is difficult for causing carious tooth, and the prevention of dental caries that helps.
Main points of the present invention are: malto-oligosaccharide is added in a certain amount of clear water, with yeast after the dissolving or leaven together through abundant stirring and emulsifying, make malto-oligosaccharide yeast mixed liquor, this mixed liquor is added in the mixed powder of flour and defatted soy flour, make dough, through fermentation, the kneading moulding is steamed or the baking finished product.According to the food made from wheat that the present invention produces, make that it is whiter on original basis, more chewiness, more outstanding wheat fragrance, nutrition is rationally abundant more, more helps absorption of human body, for modern's balanced diet provides desirable staple food.
The technological process of production of the present invention is as follows:
Malto-oligosaccharide yeast mixed liquor → flour bean powder mixed powder → and the face → modulation dough → alkali → kneading of fermenting → the add finished product that is shaped → steams
The present invention is achieved in that wheaten food processing formula weight ratio is:
Flour: defatted soy flour: yeast: malto-oligosaccharide: alkali=100: 20-40: 1-4: 3-5: 1-2;
Wherein, said defatted soy flour can replace with whole soya-bean powder; Said yeast can replace with leaven.
With warm water yeast or leaven are dissolved, again malto-oligosaccharide is added in the flour weight 45-65% clear water, through abundant stirring and emulsifying, make malto-oligosaccharide yeast mixed liquor, it is slowly added in the mixed powder of flour and defatted soy flour, the limit edged stirred 15-20 minute, stirring can promote mixing of flour and auxiliary material thereof, and dough had draw, press, rub, big effect, make dough have extensibility and elasticity, when the dough surface presents gloss, get final product.Synthetic dough places 25-30 ℃ to locate to ferment 2-3 hour, and the purpose of fermentation is to make dough fully bulk, and the bubble that produces during fermentation and a spot of alcohol, lactic acid etc. make wheaten food have special local flavor.Send out foot when dough and swell, the surface adds alkali when slightly sinking, and the kneading moulding its objective is the facet piece profile rule that makes moulding, smooth surface, and interior tissue is even.Steaming 20-30 minute gets product.
The present invention has following advantage: add the wheaten food that malto-oligosaccharide is produced, numerous in variety, can be applicable in the various wheaten foods such as steamed bun, bread, steamed twisted roll, steamed stuffed bun, nutritious, delicate mouthfeel, its malto-oligosaccharide keeps its due effect always in main processes, it can make human body increase useful Oilgosaccharkdes, the stomach and intestine immunity is arranged, antibiotic, anti-aging function possesses low sugariness, viscosity height, moisture activity is big, osmotic pressure is little, moisture retention is good, stability is high, be difficult for the characteristics of crystallization.
Embodiment
1. malto-oligosaccharide steamed bun
40 kilograms in flour, 15 kilograms of leavens, alkali 500 gram, 15 kilograms of defatted soy flours are opened leaven is molten with warm water, put into flour, 2 kilograms of malto-oligosaccharides are added in 25 kilograms of clear water again, synthetic face piece is put 30 ℃ and is located, fermented 2 hours, question handler fermentation back is to going into alkali, and the kneading moulding steams finished product.
2. malto-oligosaccharide bread
100 kilograms in flour, 1.2 kilograms in yeast, 1.5 kilograms of salt, 20 kilograms of whole soya-bean powders, 3.0 kilograms of greases, 1.2 kilograms of additives add yeast cake, salt, 5 kilograms of malto-oligosaccharides in 45 kilograms of clear water, and fully stirring and emulsifying is made the yeast mixed liquor.Flour is poured in another container, add additive and slowly add the yeast mixed liquor, the limit edged stirs, and synthetic dough places 30 ℃ to locate to ferment about 2 hours, and meeting group sends out foot and swells, slightly sink and get final product in the surface, the kneading moulding, it is some to get the particular manufacturing craft baking tray, and oil is packed the face of giving birth to base at the bottom of brush one deck, proof 15 minutes, brush one deck egg liquid.Oven temperature is controlled at 220～240 ℃, and baking tray is sent the middle lattice of baking box to, makes up and down to be heated evenly, and the fire in a stove before fuel is added use earlier in baking 20～25 minutes, and the back is with fire up and down, treat the end face colouring after, it is roasting extremely well-done to use the fire in a stove before fuel is added instead.